On the streets of Los Angeles, several variations of a typical Mexican dish that consists of a wrap of maize or wheat tortillas stuffed with delectable filling are made. The tacos in LA incorporate seafood flavors into the fillings, in addition to the classic taco flavors of salsa, beans, chipotle, guacamole, meat, and other Tijuana flavors. It is one of the best street foods in Los Angeles. The caramelized Korean barbeque, red salsa, and flavors of cilantro, lime, and onion can all be properly balanced inside grilled corn tortillas to create Korean tacos, which have a zesty twist. The king of LA street meals, tacos continue to be a popular choice in Los Angeles thanks to their wide variety of flavors. It is one of the best street foods in Los Angeles. So, go out and find some of the street vendors and food trucks that serve tacos at their stands to experience a tasty and juicy salsa filling inside of fresh tortilla wraps.

Ingredients:

• 1pound lean (at least 80%) ground beef
• 1cup Old El Paso™ Thick 'n Chunky salsa
• 10Old El Paso™ taco shells
• 1/2head lettuce, shredded
• 1 medium tomato, chopped (3/4 cup)
• 1cup shredded Cheddar cheese (4 ounces)

Steps:

1. Cook beef in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into a large serving bowl.
3. Heat taco shells as directed on the package. Serve taco shells with beef mixture, lettuce, tomato, and cheese.
   

The most well-known and gratifying street food in LA. This straightforward vegetable delicacy is made with liquid margarine, creamy mayonnaise or crème Mexicana, a squeeze of tangy Mexican lime, and salty crumbled cotija cheese. Since butter or any form of substitute would never be found in Mexico, this final component is proudly a LA invention. By using refurbished grocery store shopping carts to transform this icon into a mobile delight, LA's merchants masterfully adapted it to the maze that is LA. By using a cooler filled with hot water, the ears of corn stay nice and warm.

An esquite is a variant of a typical elote, made by shaving off the corn and placing it in a cup with the same components and a small amount of seasoned corn stock. The distinctive tinkling of their bells or the repeated honks of a handheld trumpet let you know when an elotero is around. It can be used as a quick lunch, an afternoon snack, or even to put off supper for a few hours. If you want a vegan substitute or a lighter version, ask for your elote to only have salt, lime, and chile. It tastes equally as good.

Ingredients:

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup Mexican crema, or sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro
• 1 clove of garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 2 teaspoons finely grated lime zest, from 1 lime
• 2 tablespoons lime juice, from 1 lime
• 1/2 cup cotija cheese, crumbled
  

Steps:

1. Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.
2. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Eating cup after cup of this Mexican variant of shaved ice has played a significant role in many Angelenos' childhoods who were raised in the Eastern, Northeast, and Southern parts of the city. Under the unrelenting Southern California heat, it just feels right. The first step in making a rapado is for the brave merchants to purchase massive 20-pound blocks of ice and transport them around in a handcrafted wooden cart with a variety of syrups to flavor each cup. It is one of the best street foods in Los Angeles.

When a raspado is requested, the person will use a rasped or to remove some fictitious snow from the ice block and put the fluffy ice shards into a cup. Then, he or she will fill it with the syrup of your choice. While some street vendors utilize artificially flavored syrups, the more dedicated ones prepare their own syrups from scratch using real fruits. The most popular taste is typically vanilla because it is typically made with only milk, sugar, and vanilla extract.

Ingredients:

• ½ cups chopped fresh strawberries (about 1 lb.), divided
• 3 tablespoons sugar
• ¼ cup condensed milk (optional)
• 6 cups shaved ice

Steps:

1. Put 2 cups of strawberries in a medium saucepan with 1 cup of water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft about 2 minutes. Remove from heat and let cool until no longer steaming hot about 10 minutes.
2. Pour cooked strawberries and syrup into a blender or food processor and purée until smooth. Let cool completely (you can put it in the refrigerator to speed this up).
3. For each raspado, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about 1/3 cup strawberry syrup. Fill cup with more shaved ice and pour in another 1/3 cup syrup. Top with 2 tbsp. chopped strawberries and pour on 1 tbsp. condensed milk if you like. Serve with a spoon and/or a fat straw.
4. Make ahead: Syrup, chilled, up to 5 days. Shaved ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).

Undoubtedly, Mexican cuisine has had a significant impact on Los Angeles's street food scene. With foods like tacos, elotes, and burritos, among many others, it dominates the street food industry in LA. A burrito is a Mexican cuisine made with succulent and flavorful fillings of different spices, meats, and vegetables wrapped in flour tortilla rolls. At several LA street food stands, the classic Mexican burrito is given a variety of makeovers that result in an original and twisted fusion of traditional flavors and unusual ingredients.

If you want to taste a comforting combination of grilled beef with guacamole and pico de gallo, try the carne asada burrito, which is a San Diego specialty. Another of its kind is the California Burrito, which has traces of guacamole and French fries in the stuffing to temper the intense flavors of Mexican seasonings. In addition to the Mission Burrito, which is presented with a tin foil wrap around the outside of the roll, you may also enjoy the best burritos in Los Angeles.

Ingredients:

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 can (16 ounces) refried beans
• 6 flour tortillas (12 inches), warmed
• 1 cup shredded Colby-Monterey Jack cheese
• 4 teaspoons canola oil
• Sour cream and salsa

Steps:

1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.
2. In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.
3. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
4. In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Burgers are always included in lists of street foods, everywhere in the world. It is also one of the best street foods in Los Angeles. Burgers are therefore certain to make a significant appearance on the list of street foods in Los Angeles. Burgers continue to be one of the best street foods in Los Angeles, with meat and vegetables placed inside the burger bun and a variety of sauces and cheese infusing the delicious explosion of flavors. Enjoy the many hamburgers with seared patties offered by street food vendors and at various food trucks. Among LA's street food enthusiasts, cheeseburgers and chilled burgers are two of the most popular burger varieties.

Ingredients:

• 1 pound ground lean (7% fat) beef
• 1 large egg
• ½ cup minced onion
• ¼ cup fine dried bread crumbs
• 1 tablespoon Worcestershire
• 1 or 2 cloves garlic, peeled and minced
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper
• 4 hamburger buns (4 in. wide), split
• About 1/4 cup mayonnaise
• About 1/4 cup ketchup
• 4 iceberg lettuce leaves, rinsed and crisped
• 1 firm-ripe tomato, cored and thinly sliced
• 4 thin slices red onion

Steps:

1. In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
4. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

Pupusas, the national cuisine of El Salvador, are pancakes loaded with a variety of meats, loroco, a slaw made of vegetables, and cheese. Due to its position in the list of Los Angeles street foods, it has attracted a large following on the city's streets. The dish, which is prepared over hot coals, evokes memories of the beaches in El Salvador thanks to the rich flavors of the meat that are seasoned with cheese sauces and herbs. When paired with the moist and creamy stuffing of the cake, the charred beef from the grill has a deep and complex flavor. To satisfy your hunger, visit one of the many pupuseria that LA has to offer. It is one of the best street foods in Los Angeles to enjoy.

Ingredients:

• ¼ cup plus ⅓ cup vegetable oil, divided
• ½ medium white onion, halved, broken up into individual layers (petals)
• 115-ounce can Central American red beans or red kidney beans
• Kosher salt
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 4 ounces grated queso Oaxaca or salted mozzarella (preferably Polly-o; about 1 cup)

Steps:

1. Heat ¼ cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10–12 minutes (oil will smoke and onion will pop, so be careful). Don’t stop cooking at “browned,” they need to go further.
2. Transfer onion to a blender, reserving oil in pan. Add beans and their liquid to blender and purée, gradually adding ¼ cup warm water if mixture is too thick and blender is struggling, until smooth.
3. Heat onion oil over medium. Transfer bean mixture to skillet and cook, stirring and scraping bottom of pan occasionally, until mixture is the consistency of thick Greek yogurt, 5–10 minutes; season with salt. Let cool (refried beans will thicken as they sit, and that’s exactly what you want); set aside.
4. Using a stand mixer fitted with the paddle attachment, beat masa flour, 3 tsp. salt, and 2⅔ cups hot water on medium speed until dough is very thick and sticky (alternatively, mix in a large bowl about 1 minute). Let rest, uncovered, 15 minutes.
5. Meanwhile, mix cheese and bean mixture in a medium bowl.
6. Combine remaining ⅓ cup oil and 1 cup warm water in a medium bowl. Dip both hands in this mixture and rub your hands together to coat. This will prevent dough from sticking to your hands, and will hydrate dough as you assemble.
7. Divide dough into 12 balls (about ¼ cup each), keeping them covered with a damp towel so they don’t dry out. With 1 ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch sides to create a well for the filling (it should look like half of a coconut shell). Fill hole with 2 Tbsp. bean mixture. Pinch dough around filling to enclose (it’s okay if some is poking out), then gently flatten to a 4½–5" disk, dipping your hands in oil-water as needed. Repeat with remaining dough and bean mixture (you may have some filling left over).
8. Cook pupusa in a large cast-iron skillet or griddle over medium heat until center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side. If filling leaks out, simply scrape off pan after pupusa has cooked.
9. Serve with cabbage relish and salsa roja alongside.

French Dip-style Sandwiches are one of the best street foods in Los Angeles. Tortas ahogadas Guadalajara, a restaurant that provides a fantastic sandwich dipped in salsa, is included on the list because Los Angeles street food enthusiasts compare it to the French dip. In order to deliver the zesty explosion of salsa flavors and pickled vegetable flavors as well as the juicy interaction with the meat, a specific and firm roll of bread is filled with carnitas and pickled vegetables and then dipped in the hot salsa. To sample this special street dish in Los Angeles, go to the location. It is one of the best street foods in Los Angeles.

Ingredients:

• 1.5 lbskirt or flank steak
• salt
• pepper
• 46" french or hoagie rolls, sliced in half diagonally
• 6 tbspbutter, softened
• 2 tspgarlic powder, granulated
• 2 cupsgrated gruyere or Swiss cheese
• minced parsley for garnish, optional
• Au Jus
• 4 cupsbeef stock
  
• 1/4 tspdried thyme
• 1 tspsalt
• 1 tspsherry wine
• 1 tbspWorcestershire
• 2 tspgarlic powder
• 2 tsponion powder

Steps:

1. Heat a large cast iron skillet over high heat. Generously salt and pepper the steak and sear it until it reaches medium rare (135°F on an instant read thermometer), depending on thickness about 3 minutes each side. Let the steak rest for 5 minutes. Slice the steak into strips, as thin as possible against the grain and set aside.
2. In a medium sized saucepan set over medium heat, whisk the beef stock, dried thyme, salt, sherry, Worcestershire, garlic and onion powder, until fully combined. Simmer for 5 minutes.
3. Butter the inside of the each of the french or hoagie rolls and sprinkle with garlic powder and place them open faced on a rimmed baking sheet.
4. Turn oven broiler on medium. Quickly dip the strips of steak into the broth and place them in even amounts onto one side of each roll. Sprinkle ⅓ cup cheese on each sandwich and arrange them open face on the baking sheet.
   
5. Place the baking sheet under the broiler until cheese begins to melt, watching carefully for about 2 minutes. Remove from oven and sprinkle with parsley if desired.
   
6. In small cocottes or ramekins ladle ¾ cup serving of au jus into each container. Serve au jus with the warm sandwich.
   

In Los Angeles's street food markets, traditional German bagels are given a makeover by being topped with cream cheese, scrambled eggs, peppered bacon, jalapenos, and sliced tomatoes. The yeasty sweetness of the bagels is combined with additional fillings, including jalapenos, in this creamy, cheesy new dish. Try these authentic German bagels, recreated in Los Angeles.

Ingredients: (3 parts: the dough, the poaching liquid, and the bagel topping)

• Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they’re just a bit less chewy than bagels made with bread flour.
• Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
• Warm water – Along with the maple syrup, it gets the yeast going, and it brings the dough together.
• Active dry yeast – They couldn’t rise without it!
• Sea salt – It’s key for really flavorful homemade bagels.

Steps:

1. First, make the dough. Activate the yeast by mixing it with warm water and maple syrup. When it foams, add it to the bowl of a stand mixer fitted with a dough hook, and mix it with the flour and salt until the dough is smooth and not sticky, about 5 to 7 minutes.
2. Then, transfer the dough to a clean work surface and knead by hand for 2 to 3 minutes. Form it into a ball and place it in a large bowl. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size.
3. Now for the fun part: shaping the bagels! Turn the dough out onto an un-floured work surface and divide it into 8 pieces. Roll each piece into a ball.
4. Sprinkle a few drops of water onto the work surface, and roll each dough ball into a rope about 9 inches long.
5. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. Holding the dough, turn your hand over and roll it on the countertop to seal the two ends together.
6. Place the finished bagels onto 2 parchment-lined baking sheets, cover with plastic wrap, and refrigerate overnight.
7. The next morning, boil and bake! Remove the dough from the fridge, and let it sit at room temperature for 1 hour while you preheat the oven and bring the poaching liquid to a boil.
8. Working in batches, add the bagels to the boiling water and cook them for 1 minute per side. Return them to the baking sheets, coat them with your desired bagel topping, and bake for 14 to 18 minutes, or until they’re lightly golden brown. Enjoy!

Bacon-wrapped hot dogs cooked on a baking sheet under a full moon are the only meal on this list that truly screams "LA street food!" It is reasonable to say that LA dogs have taken on a life of their own in this city, despite the fact that the origins of this dish are said to be a descendent of Sonora's famed dogo technique of dressing up hot dogs. For obvious reasons, they taste great after a night of drinking. If you're looking for them during the day, you can usually find a few carts in the Fashion District. Since this is LA, you can request an extra scoop of guacamole.

Ingredients:

• 12 bacon strips
• 8 cheese beef hot dogs
• 8 bakery hot dog buns, split and toasted
• 1/4 cup chopped red onion
• 2 cups sauerkraut, rinsed and well drained
• Optional condiments: mayonnaise, ketchup, or Dijon mustard

Steps:

1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling).
2. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.